• Brown stew beef in cooking oil in large skillet, then season beef with salt, paprika and pepper. In a small bowl combine garlic, tomato paste, cloves and water, stirring well then add to skillet. Simmer for 2 hours, then cool. Divide into 3 freezer containers.

On serving day

• Defrost then cook over medium heat for 15 minutes then add potatoes. Simmer 45 minutes or until potatoes are tender and goulash is heated through.